I have an addiction to Japanese crepes with Nutella and procure them for myself on a regular basis. Sometimes, they put ice-cream and cheesecake in the crepe as well. Heaven? Well, yes, but also an unconquerable dessert. I attempted to create something more manageable here, but I’m not sure I succeeded.
In any case, this cheesecake is of the all-American genus. Sure, I may be more likely to make a light ricotta cheesecake hinted with nutmeg and cinnamon, but for indulgence sake, and tonight is one of those nights, this cheesecake will not fall short of any celebratory expectation. And frankly, I have not any idea what drink would be appropriate to accompany it. But, perhaps lighten it up with some fresh cream and berries and a bit of champagne. Starting to see a theme here?
This is my first cheesecake, which is pretty exciting. The water bath and the slow cooling process sound much scarier than the reality. And considering I have no experience in the kitchen, and am generally working with one small pile of out of date baking utensils, you can take my word for it, cheesecake is doable. It made me begin to consider other baking fears…. polenta, croissants, macarons, frying anything. *shivers* I’ll cross those bridges as they arrive. For now, the magical cheesecake:
Nutella Cheesecake (modified from Baking by Dorie Greenspan)
1 package of graham crackers (1.5 cups)
½ stick of butter, 4 tbspns (melted)
½ tsp salt
3 tbspns of sugar
1 tbspn of bittersweet cocoa powder
Preheat the oven to 350 degrees F. Combine crumbs, salt, and sugar in a small bowl. Pour melted butter over the mixture, mix and press into a spring form pan with the bottom wrapped in foil. Bake for about 10 minutes until golden.
4 8oz packages of cream cheese
1 1/3 cup of sour cream
½ cup nutella
1 1/3 cup sugar
2 tbspns of vanilla
pinch of salt
Preheat oven to 325 degrees F and bring a kettle of water to a boil on the stove. Let the cream cheese and eggs warm to room temperature. Using the paddle attachment, beat the cream cheese at a medium to low setting for about 5 minutes until soft and light. Add in the sugar and salt while it is still mixing and wait 5 more minutes. Add the vanilla and eggs one at a time while it is mixing. After a few more minutes of mixing, add in the sour cream and wait a few minutes till fully mixed and airy. Reserve two cups of batter and pour the rest of the batter into the crust. Add the ½ cup of nutella to the reserved batter and mix for a minute. Pour into the pan and swirl with a knife to make a pattern. Put the spring form pan with batter into a roasting pan and fill the roasting pan with the hot water until it comes to about half way up the sides of the spring form pan. Put in the oven and bake for 1.5 hours. Then turn off the oven and prop the door open with a wooden spoon. Leave the cheesecake in the oven for an hour. Then, let it cool to room temperature on a cooling rack. Next, refrigerate overnight or for at least four hours.